Keto Breakfast Skillet
- 4 slices of bacon
- 4 eggs
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Cook bacon in a skillet until crispy, then remove and chop into small pieces.
- In the same skillet, sauté the bell pepper and onion in olive oil until tender.
- Crack the eggs into the skillet and cook until the whites are set and the yolks are still runny.
- Sprinkle the shredded cheddar cheese and chopped bacon over the top of the eggs and vegetables.
- Season with salt and pepper to taste and serve hot.
- Low Carb Sausage and Egg Muffins
- 8 eggs
- 1/2 pound ground sausage
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy cream
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F.
- Cook sausage in a skillet over medium heat until browned, then remove and drain.
- In a mixing bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper.
- Add the cooked sausage, shredded cheddar cheese, diced onion, and bell pepper to the egg mixture, and stir to combine.
- Pour the mixture into a greased muffin tin, filling each cup about 2/3 of the way full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden brown on top.
- Keto Breakfast Bowl
- 4 strips of bacon
- 4 eggs
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup diced tomato
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Cook bacon in a skillet until crispy, then remove and chop into small pieces.
- In the same skillet, fry the eggs to your desired level of doneness.
- In a mixing bowl, combine the chopped bacon, sliced avocado, crumbled feta cheese, and diced tomato.
- Divide the mixture into two bowls and top each with two fried eggs.
- Drizzle olive oil over the top of the bowls and season with salt and pepper to taste. Serve hot.